| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
|
Restaurants, Breads |
6 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 2 1/3 |
c |
Granulated sugar |
| 1 |
c |
Vegetable oil |
| 2 |
c |
Canned pumpkin |
| 3 |
c |
Flour |
| 2/3 |
ts |
Salt |
| 1 3/4 |
ts |
Baking soda |
| 2 3/4 |
ts |
Cinnamon |
| 2/3 |
ts |
Nutmeg |
| 2/3 |
ts |
Ground cloves |
| 1/3 |
ts |
Allspice |
| 1 |
c |
Chopped walnuts |
| 1/3 |
c |
Raisins |
| 1/4 |
c |
Graulated sugar; for topping |
| 1 |
ts |
Cinnamon; for topping |
INSTRUCTIONS
1. Preheat oven to 375¼. Grease 2 loaf pans, 24 muffin cups, or 6 mini
loaf pans. 2. Combine eggs, sugar, oil, and pumpkin in a large bowl. Stir
until smooth. 3. Sift together dry ingredients and spices. Add to egg
mixture along with walnuts and raisins. Mix thoroughly and fill pans. 4.
Mix cinnamon and sugar and sprinkly over loaves. 5. Bake large loaves for 1
hour, 10 minutes, muffins for 35-40 minutes, and mini loaves for 45
minutes. Toothpick inserted should come out clean.
Posted to EAT-L Digest 15 Sep 96
Date: Mon, 16 Sep 1996 08:24:40 -0300
From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”